Banana Bread

I’ve been making this banana bread for years and it is definitely a “keeper”. I was given a copy of James Beard’s Beard on Bread and the book automatically opens to this recipe each and every time. This bread is moist and light with just the right amount of sweetness. There is a Healthy Banana Bread posted on this blog, but this is one is so tasty and flavorful and the ingredients are easily found on hand that I had to include it too. Make as directed or throw in the following (if tolerated) some chopped nuts, raisins, dried fruit, white chocolate chips, etc. I adapted the recipe to make it IC friendly (I left out the 1 teaspoon of lemon juice). Great for breakfast or snack. I give it: ★ ★ ★ ★ ★

Banana Bread

Yield: 1 loaf


Ingredients:

2 cups sifted all-purpose baking flour
1 t. baking soda
½ t. salt
½ cup butter or shortening
1 cup granulated sugar
2 eggs
1 cup mashed very ripe bananas
1/3 cup milk
1/2/ cup chopped nuts (whatever kind you can tolerate well), optional


Directions:

1. In a large bowl cream the shortening and gradually add the sugar. Mix well.

2. Add the eggs and bananas and blend thoroughly.

3. Sift flour with baking soda and salt in a medium bowl and set aside.

4. Slowly and alternately fold the flour mixture and milk into batter, beginning and ending with the dry ingredients. Blend well after each addition.

5. Stir in the nuts (optional). Pour batter into a lavishly greased 9 x 5 x 3 inch pan. Bake 350° for 1 hour, or until the bread springs back when lightly touched in the center.